This has got to be the easiest dressing to make, preparation-wise. And, I love the fact that it doesn't have eggs or anchovies in it! If you like anchovies, add in 5 fillets. Everything goes into your food processor. The rule of thumb here is if you want the dressing creamier, add more artichoke hearts.
Here are the ingredients:
3-4 fresh garlic cloves
½ cup olive oil
½ tsp salt
¼ tsp dry mustard
1 tsp course black pepper
5 drops of Worcestershire sauce
3 tbs wine vinegar
3-5 artichoke hearts (canned in water, not marinated)
Juice of one lemon
Add all the ingredients into your food processor and blend on high until creamy.
Taste to make sure there is enough salt and pepper. If you like the dressing thinner, simply add more olive oil and blend.
I have used this dressing on chicken as well as the sauce in some of my one-pan pasta dishes. The lemony flavor is delicious when combined with spinach, chicken, seafood, or pork.
This is definitely a keeper!